CN102987435B - Preparation method for multifunctional complex-fermented powder for tenderization and fermentation and method for preparing fermented yak meat particles - Google Patents

Preparation method for multifunctional complex-fermented powder for tenderization and fermentation and method for preparing fermented yak meat particles Download PDF

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CN102987435B
CN102987435B CN201210454228.9A CN201210454228A CN102987435B CN 102987435 B CN102987435 B CN 102987435B CN 201210454228 A CN201210454228 A CN 201210454228A CN 102987435 B CN102987435 B CN 102987435B
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fermentation
powder
lactobacillus
pulvis
beef
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CN201210454228.9A
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CN102987435A (en
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车振明
邢亚阁
李作贵
向文良
刘平
关统伟
曾亮
龚丽
张丽珠
卢靖
张凤芳
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西华大学
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Abstract

The invention discloses a preparation method for a multifunctional complex-fermented powder for tenderization and fermentation. The preparation method comprises the following steps of: producing a bacterial powder 1: inoculating lactobacillus plantarum bacterial strain culture solution in a logarithmic growth metaphase into a fermentation tank to ferment, so as to obtain the lactobacillus plantarum bacterial powder 1 having a viable count of about 10<10>-10<11> CFU/g; producing a bacterial powder 2: inoculating Bush lactobacillus bacterial strain culture solution in a logarithmic growth metaphase into a fermentation tank to ferment, so as to obtain the Bush lactobacillus bacterial powder 2 having a viable count of about 10<10>-10<11> CFU/g; and producing a multifunctional complex powder: mixing the lactobacillus plantarum bacterial powder 1 and the Bush lactobacillus bacterial powder 2 which are prepared by adopting a low-temperature spray drying method in a ratio of 2: 1 to 1: 2 by weight to obtain the mixed bacterial powder, adding ginger juice, soy isolate protein and the like, thus preparing the multifunctional complex-fermented powder for yak meat tenderization and fermentation. The multifunctional complex-fermented powder can be used for improving the taste, smell and meat quality of beef granules; and moreover, the lactic acid generated by lactobacillus fementation can be used for improving the flavour of beef granules.

Description

The preparation method of the compoiste fermented fermentation pulvis of tenderization and prepare the method for fermented type Yak Meat grain
Technical field
The present invention relates to food processing technology field, in particular a kind of tenderization ferment multi-functional composite fermentation pulvis preparation method and prepare the method for fermented type Yak Meat grain.
Background technology
Beef granules is China's traditional meat, is deeply subject to consumers in general's favor, and it is nutritious, unique flavor, resistance to storage, instant.But traditional technique is continued to use in its processing for a long time, and products taste is tough and tensile, hardness is large, color and luster is gloomy always, and great majority are workshop-based production, and technique falls behind, and yield rate is low, it is high to consume energy, and have been unsuitable for the demand of modern society.Yak is described as " yak ", the high and cold alpine steppe area of be mainly distributed in high height above sea level, low pressure, winter is long, growing season of grass is short, the withered grass phase is long, cold.Natural free of contamination Yak Meat more becomes one of important meat improving people's Meat Food Structure.But blemish in an otherwise perfect thing is because yak breeding cycle is long, Yak Meat smell of mutton weight, meat is slightly old, and mouthfeel is tough and tensile, and hardness is large.At present, rejuvenator kind and the function singleness of market sale, be not well positioned to meet Yak Meat deep processing tenderization and fermentation application.Therefore, utilize the tenderization multi-functional microbial inoculum that ferments to improve the quality of Yak Meat, and further Development and Production fermented type consumption beef granules, the comprehensive exploitation application of Yak Meat has great importance.Therefore, in order to make full use of the beef resource of China, promote the development of cowboying industrialization, for people provide high-quality beef granules goods, develop and adopt a kind of tenderization multi-functional microbial inoculum that ferments that adopts to prepare fermented type Yak Meat grain and method thereof, the beef granules product color that adopts the method to prepare is reddish brown, and mouthfeel is tender and crisp, production efficiency is high, and the cycle is short.
Summary of the invention
Technical problem to be solved by this invention is to provide the preparation method that a kind of tenderization ferments multi-functional composite fermentation pulvis and the method for preparing fermented type Yak Meat grain for the deficiencies in the prior art.
Technical scheme of the present invention is as follows:
The ferment preparation method of multi-functional composite fermentation pulvis of tenderization, comprises the following steps:
Make bacterium powder 1: the lactobacillus plantarum strain nutrient solution in logarithmic growth mid-term is linked in fermentation tank and is cultivated, condition of culture: corn flour 10g/L, dregs of beans 15.9g/L, sucrose 5g/L, tomato juice 15g/L, KH 2pO 41.36g/L, MnSO 40.31g/L, MgSO 40.3g/L, after 37 ℃ of pH=6.2~6.4 fermentation temperatures, fermentation 24h, in nutrient solution, cell density can reach 3.0 × 10 8cFU/mL; Zymotic fluid filters through 100 order filters, adds the porous-starch of filtrate weight 15%, the maltodextrin of filtrate weight 10% in filtrate, adopts low temperature spray drying, inlet temperature is 65 ℃, outlet temperature is 60 ℃, and colony counting method detects bacterium number, obtains viable count and is about 10 10~10 11the Lactobacillus plantarum bacterium powder 1 of CFU/g;
Make bacterium powder 2: Bush's lactobacillus strain nutrient solution in logarithmic growth mid-term is linked in fermentation tank and is cultivated, condition of culture: corn flour 12g/L, dregs of beans 11.2g/L, sucrose 6g/L, KH 2pO 41.32g/L, MnSO 40.36g/L, MgSO 40.35g/L, after 37 ℃ of pH=6.1~6.2 fermentation temperatures, fermentation 24h, in nutrient solution, cell density can reach 2.8 × 10 8cFU/mL; Zymotic fluid filters through 100 order filters, adds the porous-starch of filtrate weight 12%, the maltodextrin of filtrate weight 13% in filtrate, adopts low temperature spray drying, inlet temperature is 65 ℃, outlet temperature is 62 ℃, and colony counting method detects bacterium number, obtains viable count and is about 10 10~10 11bush's lactobacillus bacterium powder 2 of CFU/g;
Make multifunctional composite powder agent: respectively the Lactobacillus plantarum bacterium powder 1 and the Bush's lactobacillus bacterium powder 2 that adopt low temperature spray drying method to prepare are mixed to get to Mixed Microbes powder by 2:1-1:2 part by weight, add the ginger juice of Mixed Microbes grain weight amount 3%-5%, the soybean protein isolates of 3%-5%, the papain of 3%-5%, the glutamine transaminage of 2%-5%, the Tea Polyphenols of 3%-4%, the ground cinnamon of 2%-4%, the ascorbic acid of 2%-3%, the porous-starch of 6%-8%, the beta-schardinger dextrin-of 7%-10%, 6%-8% sterilized water, adopt 900 revs/min of electric mixers to stir after 20 minutes, adopt vacuum desiccator at vacuum condition to be-0.085MPa, temperature is dry 0.5h-1h at 25 ℃, make the consumption beef fresh purification multi-functional composite fermentation pulvis that ferments.
The described tenderization multi-functional composite fermentation pulvis that ferments is prepared the method for fermented type Yak Meat grain, comprises the following steps:
(1) raw material is selected to arrange;
(2) vacuum knead-salting:
By in every 100kg meat with salt 1.8kg, composite phosphate 0.04kg, under 4~6 ℃ of conditions, vacuum knead-salting 2h, intermittently 20min of tumbling 30min;
(3) poach, dice, tasty
In jacketed pan, with clear water, meat is boiled to about 50min, be homogeneous powder redness to cross section, pick up after cooling and be cut into 1cm 3square meat cubelets after, carry out tasty poach, to expect each appropriate smothered with 40h such as bag pepper, ginger, anise, Chinese prickly ash, sugar, salt, and add cooking wine and soy sauce when soup juice quick-drying, pepper, ginger, anise, Chinese prickly ash, sugar, salt, cooking wine and soy sauce consumption can be with reference to conventional amount used;
(4) high temperature Rapid Fermentations
The process conditions of a high temperature Rapid Fermentation beef of multi-functional composite fermentation pulvis are: the beef gross weight of fermenting take need is reference amount, add multi-functional composite fermentation pulvis 3%-5%, spices 0.3%, nitrite 0.015%, salt 3.0%, glucose 2.0%, 25 ℃ of fermentation temperatures, fermentation time 8-10h;
(5) drying and dewatering
Meat cubelets after fermentation are spread out in to dry on sieve sends into 55 ℃ of drying rooms, and every 15min falls layer once, after 1.5h, takes out;
(6) secondary low temperature Rapid Fermentation
The process conditions of multi-functional composite fermentation pulvis secondary low temperature Rapid Fermentation beef are: the beef gross weight of fermenting take need is reference amount, add multi-functional composite fermentation pulvis 2%-4%, spices 0.1%, nitrite 0.005%, salt 1.0%, glucose 1.0%, 5 ℃ of fermentation temperatures, fermentation time 15-20h;
(7) microwave drying
Meat cubelets after secondary fermentation are sent into 800W, 2450MH zcontinuous microwave drying equipment in rapid draing 25min, place cooling final vacuum packing.
The fermented beef grain that adopts this production technology to produce, by the subjective appreciation group being formed by 20 people, be divided into best result with 9, respectively to not using this multi-functional pulvis and using the consumption beef product of composite fermentation microbial inoculum to carry out sensory evaluation, evaluate score and be respectively 7.32 and 8.51 points, greatly improved the organoleptic quality of beef granules.Product experimental result shows, this multi-functional composite fermentation pulvis not only can improve flavour, smell and the meat of beef granules, and the lactic acid of lactobacillus-fermented generation can not only improve the local flavor of beef granules, and lactic acid has certain decomposition to the various albumen in beef, can improve local flavor and the edibility of beef granules.A kind of production technology that adopts tenderization fermenting agent to prepare fermented type beef granules provided by the present invention, processing step is simple, good product quality, material therefor cost is low, is suitable for suitability for industrialized production, and range of application is wide.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in detail.
Embodiment 1
The ferment preparation method of multi-functional microbial inoculum of a kind of tenderization is:
Make bacterium powder 1: by the logarithmic growth lactobacillus plantarum strain in mid-term (Lactobacillus plantarum, be purchased from Chinese industrial microorganism fungus kind preservation administrative center, numbering: CICC6009) nutrient solution 10L is linked in 1000L fermentation tank and cultivates, condition of culture: corn flour 10g/L, dregs of beans 15.9g/L, sucrose 5g/L, tomato juice 15g/L, KH 2pO 41.36g/L, MnSO 40.31g/L, MgSO 40.3g/L, after 37 ℃ of pH=6.2~6.4 fermentation temperatures, fermentation 24h, in nutrient solution, cell density can reach 3.0 × 10 8cFU/mL; Zymotic fluid filters through 100 order filters, adds the porous-starch of filtrate weight 15%, the maltodextrin of filtrate weight 10% in filtrate, adopts low temperature spray drying, inlet temperature is 65 ℃, outlet temperature is 60 ℃, and colony counting method detects bacterium number, obtains viable count and is about 10 10~10 11the Lactobacillus plantarum bacterium powder 1 of CFU/g;
Make bacterium powder 2: by logarithmic growth Bush's lactobacillus strain (Lactobacillus buchneri in mid-term, be purchased from Chinese industrial microorganism fungus kind preservation administrative center, numbering: CICC6007) nutrient solution 10L is linked in 1000L fermentation tank and cultivates, condition of culture: corn flour 12g/L, dregs of beans 11.2g/L, sucrose 6g/L, KH 2pO 41.32g/L, MnSO 40.36g/L, MgSO 40.35g/L, after 37 ℃ of pH=6.1~6.2 fermentation temperatures, fermentation 24h, in nutrient solution, cell density can reach 2.8 × 10 8cFU/mL; Zymotic fluid filters through 100 order filters, adds the porous-starch of filtrate weight 12%, the maltodextrin of filtrate weight 13% in filtrate, adopts low temperature spray drying, inlet temperature is 65 ℃, outlet temperature is 62 ℃, and colony counting method detects bacterium number, obtains viable count and is about 10 10~10 11bush's lactobacillus bacterium powder 2 of CFU/g;
Make multifunctional composite powder agent: respectively the Lactobacillus plantarum bacterium powder 1 and the Bush's lactobacillus bacterium powder 2 that adopt low temperature spray drying method to prepare are mixed to get to Mixed Microbes powder by 2:1-1:2 part by weight, take 100g(take this 100g Mixed Microbes grain weight amount as reference amount), add the ginger juice of 3%-5%, the soybean protein isolates of 3%-5%, the papain of 3%-5%, the glutamine transaminage of 2%-5%, the Tea Polyphenols of 3%-4%, the ground cinnamon of 2%-4%, the ascorbic acid of 2%-3%, the porous-starch of 6%-8%, the beta-schardinger dextrin-of 7%-10%, 6%-8% sterilized water, adopt 900 revs/min of electric mixers to stir after 20 minutes, adopt vacuum desiccator at vacuum condition to be-0.085MPa, temperature is dry 0.5h-1h at 25 ℃, make the consumption beef fresh purification multi-functional composite fermentation pulvis that ferments.
Embodiment 2 prepares the method for fermented type Yak Meat grain
(1) raw material is selected to arrange
Select healthy fresh yak meat, reject bone, muscle tendon, fat etc., cut into 1kg left and right cube meat, clean and drain the water.
(2) vacuum knead-salting
By in every 100kg meat with salt 1.8kg, composite phosphate 0.04kg, under 4~6 ℃ of conditions, vacuum knead-salting 2h, tumbling 30min, intermittently 20min.
(3) poach, dice, tasty
In jacketed pan, with clear water, meat is boiled to about 50min, be homogeneous powder redness to cross section, pick up after cooling and be cut into 1cm 3square meat cubelets after, carry out tasty poach, will expect each appropriate smothered with 40h such as bag pepper, ginger, anise, Chinese prickly ash, sugar, salt, when soup juice quick-drying, add cooking wine and soy sauce, pepper, ginger, anise, Chinese prickly ash, sugar, salt, cooking wine and soy sauce, consumption can be with reference to conventional amount used.
(4) high temperature Rapid Fermentations
The process conditions of a high temperature Rapid Fermentation beef of multi-functional composite fermentation pulvis are: the beef gross weight of fermenting take need is reference amount, add multi-functional composite fermentation pulvis 3%-5%, spices 0.3%, nitrite 0.015%, salt 3.0%, glucose 2.0%, 25 ℃ of fermentation temperatures, fermentation time 8-10h.
(5) drying and dewatering
Meat cubelets after fermentation are spread out in to dry on sieve sends into 55 ℃ of drying rooms, and every 15min falls layer once, after 1.5h, takes out.
(6) secondary low temperature Rapid Fermentation
The process conditions of multi-functional composite fermentation pulvis secondary low temperature Rapid Fermentation beef are: the beef gross weight of fermenting take need is reference amount, add multi-functional composite fermentation pulvis 2%-4%, spices 0.1%, nitrite 0.005%, salt 1.0%, glucose 1.0%, 5 ℃ of fermentation temperatures, fermentation time 15-20h.
(7) microwave drying
Meat cubelets after secondary fermentation are sent into rapid draing 25min in the continuous microwave drying equipment of 800W, 2450MHZ, placed cooling final vacuum packing.
Adopt the multi-functional pulvis of composite fermentation of preparing as main fermented bacterium take Lactobacillus plantarum and Bush's lactobacillus, production fermenting and producing beef granules, in process of production, adopt fermenting twice technique, be high temperature Rapid Fermentation for the first time, the 3%-5% that multi-functional composite fermentation pulvis addition is Quality Beef, 25 ℃-28 ℃ of fermentation temperatures, fermentation time 10h, ferment at a slow speed for low temperature for the second time, the 2%-4% that multi-functional composite fermentation pulvis addition is Quality Beef, 5 ℃-8 ℃ of fermentation temperatures, fermentation time 15h-20h.The fermented beef grain that adopts this production technology to produce, by the subjective appreciation group being formed by 20 people, be divided into best result with 9, respectively to not using this multi-functional pulvis and using the consumption beef product of composite fermentation microbial inoculum to carry out sensory evaluation, evaluate score and be respectively 7.32 and 8.51 points, greatly improved the organoleptic quality of beef granules.Product experimental result shows, this multi-functional composite fermentation pulvis not only can improve flavour, smell and the meat of beef granules, and the lactic acid of lactobacillus-fermented generation can not only improve the local flavor of beef granules, and lactic acid has certain decomposition to the various albumen in beef, can improve local flavor and the edibility of beef granules.A kind of production technology that adopts tenderization fermenting agent to prepare fermented type beef granules provided by the present invention, processing step is simple, good product quality, material therefor cost is low, is suitable for suitability for industrialized production, and range of application is wide.
Should be understood that, for those of ordinary skills, can be improved according to the above description or convert, and all these improvement and conversion all should belong to the protection domain of claims of the present invention.

Claims (2)

1. a preparation method for the compoiste fermented fermentation pulvis of tenderization, is characterized in that, comprises the following steps:
Make bacterium powder 1: the lactobacillus plantarum strain nutrient solution in logarithmic growth mid-term is linked in fermentation tank and is cultivated, condition of culture: corn flour 10g/L, dregs of beans 15.9g/L, sucrose 5g/L, tomato juice 15g/L, KH 2pO 41.36g/L, MnSO 40.31g/L, MgSO 40.3g/L, after 37 ℃ of pH=6.2~6.4 fermentation temperatures, fermentation 24h, in nutrient solution, cell density reaches 3.0 × 10 8cFU/mL; Zymotic fluid filters through 100 order filters, adds the porous-starch of filtrate weight 15%, the maltodextrin of filtrate weight 10% in filtrate, adopts low temperature spray drying, inlet temperature is 65 ℃, outlet temperature is 60 ℃, and colony counting method detects bacterium number, and obtaining viable count is 10 10~10 11the Lactobacillus plantarum bacterium powder 1 of CFU/g;
Make bacterium powder 2: Bush's lactobacillus strain nutrient solution in logarithmic growth mid-term is linked in fermentation tank and is cultivated, condition of culture: corn flour 12g/L, dregs of beans 11.2g/L, sucrose 6g/L, KH 2pO 41.32g/L, MnSO 40.36g/L, MgSO 40.35g/L, after 37 ℃ of pH=6.1~6.2 fermentation temperatures, fermentation 24h, in nutrient solution, cell density reaches 2.8 × 10 8cFU/mL; Zymotic fluid filters through 100 order filters, adds the porous-starch of filtrate weight 12%, the maltodextrin of filtrate weight 13% in filtrate, adopts low temperature spray drying, inlet temperature is 65 ℃, outlet temperature is 62 ℃, and colony counting method detects bacterium number, and obtaining viable count is 10 10~10 11bush's lactobacillus bacterium powder 2 of CFU/g;
Make compound powder: respectively the Lactobacillus plantarum bacterium powder 1 and the Bush's lactobacillus bacterium powder 2 that adopt low temperature spray drying method to prepare are mixed to get to Mixed Microbes powder by 2:1-1:2 part by weight, add the ginger juice of Mixed Microbes grain weight amount 3%-5%, the soybean protein isolates of 3%-5%, the papain of 3%-5%, the glutamine transaminage of 2%-5%, the Tea Polyphenols of 3%-4%, the ground cinnamon of 2%-4%, the ascorbic acid of 2%-3%, the porous-starch of 6%-8%, the beta-schardinger dextrin-of 7%-10%, 6%-8% sterilized water, adopt 900 revs/min of electric mixers to stir after 20 minutes, adopt vacuum desiccator at vacuum condition to be-0.085MPa, temperature is dry 0.5h-1h at 25 ℃, make the compoiste fermented fermentation pulvis of consumption beef fresh purification.
2. the compoiste fermented fermentation pulvis of tenderization according to claim 1 is prepared the method for fermented type Yak Meat grain, it is characterized in that, comprises the following steps:
(1) raw material is selected to arrange;
(2) vacuum knead-salting:
By in every 100kg meat with salt 1.8kg, composite phosphate 0.04kg, under 4~6 ℃ of conditions, vacuum knead-salting 2h, tumbling 30min, intermittently 20min;
(3) poach, dice, tasty
In jacketed pan, with clear water, meat is boiled to about 50min, be homogeneous powder redness to cross section, pick up after cooling and be cut into 1cm 3square meat cubelets after, carry out tasty poach, by pepper, ginger, anise, Chinese prickly ash, sugar, the each appropriate smothered with 40h of salt, when soup juice quick-drying, add cooking wine and soy sauce, pepper, ginger, anise, Chinese prickly ash, sugar, salt, cooking wine and soy sauce, consumption is with reference to conventional amount used;
(4) high temperature Rapid Fermentations
The process conditions of a high temperature Rapid Fermentation beef of composite fermentation pulvis are: the beef gross weight take need fermentation is measured as reference, adds composite fermentation pulvis 3%-5%, spices 0.3%, nitrite 0.015%, salt 3.0%, glucose 2.0%, 25 ℃ of fermentation temperatures, fermentation time 8-10h;
(5) drying and dewatering
Meat cubelets after fermentation are spread out in to dry on sieve sends into 55 ℃ of drying rooms, and every 15min falls layer once, after 1.5h, takes out;
(6) secondary low temperature Rapid Fermentation
The process conditions of composite fermentation pulvis secondary low temperature Rapid Fermentation beef are: the beef gross weight take need fermentation is measured as reference, adds composite fermentation pulvis 2%-4%, spices 0.1%, nitrite 0.005%, salt 1.0%, glucose 1.0%, 5 ℃ of fermentation temperatures, fermentation time 15-20h;
(7) microwave drying
Meat cubelets after secondary fermentation are sent into 800W, 2450MH zcontinuous microwave drying equipment in rapid draing 25min, place cooling final vacuum packing.
CN201210454228.9A 2012-11-13 2012-11-13 Preparation method for multifunctional complex-fermented powder for tenderization and fermentation and method for preparing fermented yak meat particles CN102987435B (en)

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